Simple Salmon Bibimbap

Simple Salmon Bibimbap |

If you’re at all familiar with Korean food there’s a good chance you’ve been introduced to bibimbap. It’s essentially a rice bowl with a bunch of toppings, often topped with an egg, and always served with a funky-spicy-sweet sauce called gochujang. I liken it to a spicy version of miso–it’s a total flavor bomb, lasts forever in the refrigerator and, is irreplaceable in this dish. Lots of restaurants serve bibimbap in a hot stone bowl so the edges of the rice gets crisp–which is amazing but also kind of scary for the home cook. According to my mom, it’s often just served in a regular bowl (especially at home), which makes thing much less intimidating with the juggling of burning hot stone bowls out of the mix. I often make bibimbap for dinner with just whatever vegetables I have around and a runny egg on top, but this version includes fresh pink salmon and a bunch of thinly sliced cucumber, plus the obligatory gochujang sauce. It’s easy and fast, plus you get some omega-3’s and all that goodness.

Let me note that my mother does not condone calling this dish a bibimbap. I mean, technically, bibimbap just means “mixed rice” and we’re mixing rice with stuff here, so it is a bibimbap. But, my mom does not approve because there’s not enough other stuff going on (and there isn’t an egg, gasp!), but sometimes I have to keep it simple and that’s just my life (sorry mom!).

The pink salmon I used in this dish was given to me by one of my favorite, local grocers, New Seasons Market. You can learn more about the 5 varieties of salmon they carry and their seafood department here. I was not compensated for this post. As always, all opinions and writing are my own.

5.0 from 1 reviews
Simple Salmon Bibimbap
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You can use any seasonal vegetable you like here, I went super simple with the cucumber but, sauteed spinach, carrots ribbons, zucchini, mushrooms--basically any vegetable or combination you like--works great!
Serves: 1 serving
  • for the salmon:
  • 1 salmon filet
  • 2 teaspoons canola oil
  • salt and pepper
  • for the gochujang sauce:
  • ¼ cup gochujang (fermented Korean chile paste)
  • 2 tablespoons maple syrup
  • 1 tablespoons water
  • 1 tablespoon sesame seeds
  • 1 teaspoon sesame oil
  • 1 scallion, sliced
  • ½ of a cucumber, peeled and sliced thinly
  • 1 cup cooked rice for serving
  • sesame seeds for garnish
  1. Heat the oil in a skillet over medium-high heat. Season the salmon with salt and pepper. Cook on each side about 3 minutes until the salmon is just cooked through (I like it a little pink in the center, but cook it to your liking).
  2. In a small bowl, whisk together all of the gochujang sauce ingredients.
  3. Place the rice in a bowl with the salmon on top. Add the cucumber, sprinkle with sesame seeds, and sauce. Mix up all of the ingredients and enjoy!


Peanut Butter & Berry Smoothie


I have been a chronic non-breakfaster most of my life. A cup of coffee (or 3, let’s be real) and good to go until lunch. Now, these days since I was a pregnant person and subsequently became a mother, I must have something to combat the hangries and get the mornings moving. Those cups of coffee just don’t cut it anymore (though they are certainly still included). The caveat is that unless it’s the weekend my motivation is pretty dang low. The clock’s ticking and I’ve got shit to accomplish and a tiny human to wrangle in the midst of it. Even cooking an egg feels like too much effort when I’m slinging baby breakfast onto the highchair and trying to chug that coffee while it’s still somewhat warm. Smoothies come to the rescue many mornings and for that I am incredibly thankful. The blender basically cleans itself–I mean, a buzz with some water and a drop of soap handles most of the work–and smoothies are wonderfully portable and don’t ask to be savored. They’re my low maintenance breakfast of choice and this version with peanut butter and berries is a standby.




It’s no secret that I love the pb&j combo and this smoothie is exactly those flavors in a wholesome, on-the-go breakfast. Like I mentioned before, this particular smoothie is a staple around here–the flavors are one of my favorites, nothing super fancy is happening in it (hemp hearts, spirulina, or greens, totally optional), and the peanut butter makes it filling enough to get you through the morning. I use a frozen fruit mix that I buy at Costco that includes cherries and pomegranate arils in addition to a mix of strawberries, raspberries, and blueberries. It’s an awesome deal for organic frozen fruit, which is the main reason I use this particular mix but, seriously, any mix of berries you like is perfect in this smoothie.

This post is a part of #DRINKTHESUMMER blog party hosted by Sherrie (With Food + Love) and Renee (Will Frolic for Food). So, if you’re short on summer beverage inspiration–or are into, you know, drinking things–click over for the full list of something like 40 recipes for refreshing drinks and libations. So many of these are going on the To-Drink list.

5.0 from 1 reviews
Peanut Butter & Berry Smoothie
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I often make this smoothie with a bit of spirulina powder or a big fistful of spinach to up the health factor and make me feel good about my morning. While I can't really detect a change in flavor with either addition, the color does suffer a bit.
Serves: 2 smoothies
  • 1 cup unsweetened coconut milk
  • ½ frozen banana
  • 2 cups frozen, mixed berries
  • 2 tablespoons peanut butter
  • 1 tablespoon hemp hearts, optional
  • 1 teaspoon spirulina or a handful of spinach, optional
  1. Place all of the ingredients in a blender, and blend until smooth, tamping down the mixture as needed until pourable. Divide between two glasses and drink up!


Spicy Cantaloupe & Cucumber Popsicles


I have spicy, fruity, cantaloupe-y, cucumber-y, popsicle-y, pops for you!

But, first, let’s get to the obvious.

As you can see, things look a little different around here. We are still working on (and by we, I mean mostly Sean) the new site design. There are old elements still in place because I really love them (the Kate Worum illustrations) but things are just a little bit updated. For those of you that are curious, I installed a new, more user friendly, theme so I could have a little more control over things without having a meltdown and waiting for Sean to come home from work to help me. We’re still working on a few more things–adding back my peachy social buttons, finishing up the much cuter recipe index, and such. While I would have loved to have this all roll out super cleanly and all at once, this is a DIY sitch so it’s going to take a few more evenings of Sean working out the kinks and me asking the googles lots of questions and both of us wrangling our child. Thanks for your patience!

Anyway, I brought popsicles to this Monday-party–cantaloupe and cucumber–and they spicy! Like, jalapeño spicy! These guys are totally refreshing with a nice peppery kick. The cantaloupe and cucumber really go nicely together. Sometimes I find cantaloupe to be a little sweet and a little aggressive in that musky, melony way, and the cucumber really chills it out. I love the play of the sweet and cool frozen pop with the background of spice from the jalapeño. It makes these refreshing pops fun and interesting, and we like fun and interesting on a Monday. PS, I’d totally endorse dunking these guys into a cocktail–maybe one with tequila.

5.0 from 1 reviews
Spicy Cantaloupe Cucumber Popsicles
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If you like less spice, remove the seeds and ribs of the jalapeño. If you like more, add more!
Serves: about 10 popsicles
  • 2 cups chopped cantaloupe flesh
  • 1 cup peeled and chopped cucumber
  • ¼ of a jalapeño
  • ½ cup granulated sugar
  • ½ cup water
  • juice of 1 lemon
  1. Place all of the ingredients in a blender and blend until completely smooth. Pour into popsicles molds, freeze for 1 hour, insert sticks, and freeze until solid.